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Wednesday, September 24, 2008

Thai-style hot and sour soup...

So, Sherri has been wanting hot and sour soup. I prefer the Thai-style to Chinese, and so that's what she got. I wanted to see how I'd do at recreating the Thai street soup "tom yam" I had while there, so I use odd asian fake meats (veggie kidney, crab and mushroom "pork" balls) as well as grilled and cubed tofu. The fake organ meat really made this, uhhh... "authentic", which means Sherri hated everything but the broth and veggies ;)

Hot and Sour Soup is a world favorite. This recipe is based upon the one found at thai.about.com, but with a few key differences, most notably the doubling of the recipe to make enough soup for the next day!

• Serve soup over pre-cooked rice noodles. We used a very thick and chewy kind (not flat-wide rice-stick. Think more like "rice-udon") that we were dubious of before hand, but worked out most excellently, although rice-stick would work well.

1. Heat broth in a large soup pot over medium-high heat. Add the garlic, galangal or ginger, soy sauce, miso paste, chilli, vinegar, brown sugar and lime leaves. Bring to a boil, then reduce to medium heat and allow to simmer while you add next ingredients. 2. Grill meat/tofu on a cast-iron grill or the like to give it some character, then add it to the pot, plus the vegetables. Simmer 3-5 minutes, or until vegetables are lightly cooked (but still on the crisp side). 3. Prepare the cornstarch thickener by using some broth. Whisk until smooth, then add to soup pot and stir to blend. 4. Ladle the hot soup into bowls (by itself or over noodles) and garnish with fresh coriander or basil.